Salmon Chowder
Dive into a bowl of creamy, hearty comfort with this Salmon Chowder, a satisfying blend of tender chunks of salmon, velvety potatoes, and a medley of aromatic vegetables. This rich and flavorful soup is enhanced by hints of garlic, thyme, and a splash of lemon juice for a fresh, zesty finish. Thickened with a buttery roux and enriched with milk and heavy cream, this chowder offers a luxurious texture that pairs beautifully with rustic crusty bread. Perfect for weeknight dinners or cozy gatherings, this 50-minute recipe is a one-pot wonder packed with nourishing ingredients and brimming with robust, seafood-forward flavors. Ideal for lovers of creamy soups and flavorful comfort food, this Salmon Chowder is sure to become a household favorite!
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Recipe Information
Ingredients
- 1 pound salmon fillet
- 3 medium russet potatoes
- 1 medium yellow onion
- 2 celery stalks
- 2 medium carrots
- 3 garlic cloves
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup milk
- 1 cup heavy cream
- 1 bay leaf
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley
- 1 tablespoon lemon juice
Instructions
Peel and dice the potatoes into 1/2-inch cubes. Finely chop the onion, celery, and carrots. Mince the garlic. Set the vegetables aside.
Cut the salmon fillet into 1-inch chunks. Make sure to remove any skin and pin bones, if necessary. Set aside.
In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, celery, and carrots. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually add the chicken broth, stirring constantly to prevent lumps. Bring to a boil, then reduce the heat to a simmer.
Add the diced potatoes, bay leaf, thyme, salt, and black pepper. Cover and simmer for 10-12 minutes, or until the potatoes are tender.
Stir in the milk and heavy cream. Add the salmon pieces and cook for 5-7 minutes, or until the salmon is cooked through and flakes easily.
Remove the bay leaf and stir in the parsley and lemon juice. Taste and adjust seasoning, if needed.
Serve the salmon chowder hot with a sprinkle of fresh parsley on top and crusty bread on the side, if desired.
Nutrition Facts
Calories |
3243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.1 g | 262% | |
| Saturated Fat | 89.9 g | 450% | |
| Polyunsaturated Fat | 25.1 g | ||
| Cholesterol | 674 mg | 225% | |
| Sodium | 6544 mg | 285% | |
| Total Carbohydrate | 172.2 g | 63% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 33.2 g | ||
| Protein | 157.3 g | 315% | |
| Vitamin D | 65.0 mcg | 325% | |
| Calcium | 655 mg | 50% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 7086 mg | 151% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
